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02 August on ed skrein spouse  


Hi Anne and Sue, When I cook chicken, there is sometimes a dark red tinge inside and around the joints of the bird, even though it's been in the oven for the required amount of time. that is VERY dangerous. I cooked two chicken at once and indeed had some redness around the joints in the thighs drumsticks and the breast bone i am sure i cooked it thoughly since the juices where clear and the oven temp was at 350 for 3.5 hours they where about 8 pound birds this should be long enough. Calibrate your thermometer and believe it's readings.no not always... u should always check the temp of chicken so you know its been cooked all the way through... it should be between 90-100 degreesThe bone is where the blood is formed. I feel fine and we'll see how I feel tomorrow, but as a general question I am curious:do I need to throw out all parts of the chicken, if that part near the thigh wasn't cooked enough? Your standard supermarket fryer chicken is around 3.5 lbs and about 6-8 weeks old. Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.Juicy Bulgogi Brisket Sliders Will Be on Repeat This SummerRice Is Culture & Community at Chef JJ Johnson’s Harlem RestaurantIntroducing 'Basic Bitchen': The 2020 Cookbook You Need in Your LifeGrilling Tips, Techniques, Tricks, and Tools: Everything You Need to Know About BBQ bone darkening is noticeably red.
If the chicken was previously frozen, especially if frozen for a long period of time, the bones will be reddish, no matter how well done. It may be more closely related to bone darkening but with con-siderably more redness. Can I still eat that, even if there's a suspicion that some parts inside (like the thigh) weren't fully done?I did already have a drumstick from it yesterday and it was fine, so maybe I have the answer. The best way to tell if your chicken is done enough is to see if the leg moves easily in the socket when you twist it - if it does, then it's cooked enough.No not necessarily . Get your answers by asking now.Why communities along the L.A. River are under threatActress's son still can't 'fully comprehended' her deathHow for-profit U.S. colleges blazed a trail of painMnuchin pushes back on Pelosi on coronavirus reliefPelosi says she does not have confidence in Dr. Birx Red discoloration is a different phenomenon than meat pinking. I cooked a chicken yesturday and the chicken meat was cooked, but as i carved deeper into the, chicken and especially the drumsticks, the meat had red veins and red blobs in it. You can sign in to vote the answer.Still have questions? Chowhound Giveaway: Vitamix Ascent & Signed Copy of Basic Bitchen Enter Even in older animals, the bone near the heads of the long bones (trabecular bone) is especially porous, so pinkness can still occur near the joints. discussion from the Chowhound General Discussion, Chicken food community. The USDA says that as long as all parts of the chicken have reached a minimum internal temperature of 165°, it is safe to eat. "What does the redness near the bones of a cooked chicken mean? If the chicken was previously frozen, especially if frozen for a long period of time, the bones will be reddish, no matter how well done. does anyone else have this problem ? I mean, let's say I cut out the breast meat, and it is all white and well-done. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.I just roasted a whole chicken and I didn't use a meat thermometer to check the thigh, I just cooked it for about an hour at 425 or 450, it seemed and smelled done.
the meat was not pink its was just at the bones. The meat should be with and juicy.if not sure put it in the microwave for a few minutes covered so it doesn't dry outyou got that right, cook it some more , or did you serve it rawHow do you think about the answers? Not necessarily. dont eat that!!! I would not eat it. you could get Salmonella which could kill you. The best way to tell if your chicken is done enough is to see if the leg moves easily in the socket when you twist it - if it does, then it's cooked enough. Color does not indicate doneness. It just sounds gross to me.yes. There should not be ANY red or pink in chicken. Read the My roast chicken w red near thigh bone - is the whole chicken bad? I just had some of the thigh and there was redness at the bone, I don't know if it's blood but the meat was red there after eating to the bone. But of those, only temperature is the real indicator of a fully-cooked chicken. Generally [in my opinion] if there is actual oozing of bright cherry red chicken blood coming from the bird I would say the bird is cooked but the blood is not. First, debone the meat before it’s cooked. There are a couple of things you can do to avoid pink meat altogether. It is therefore entire possible to have a properly cooked chicken with red spongy joints. With continued cooking, the juices will go from red to brown, however this is unnecessary from a food-safety perspective and the chicken … If the bone is still red, this means that there is still blood in it. It was a medium chicken, cooked at 200 for 2 hours 30mins I could not eat it, as I was'nt convinced I'd cooked it properly. Red discoloration as described in this study, is more intense, localized, and dark red (some-times bloody), usually found on or in the meat near the bone. It's a young bird. Young animals have very spongy and highly vascular bones particularly at the joints. Join the discussion today. Hello Abe.

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